Fig 1.
Daily behavior of three variables during cocoa fermentation in three processing plants in the department of Caquetá.
ASA: ASOACASAN, CMI: COMICACAO, COC: COMCAP: a) mass temperature, b) pulp pH, c) cotyledon pH. Values correspond to means and standard errors (n = 3).
Table 1.
Results (%) of the shear test on fermented and dried cocoa beans at two fermentation times.
Table 2.
Bromatological composition of fermented and dried cocoa beans at two fermentation times.
Fig 2.
Content of polyphenols, methylxanthines and antioxidant activity in fermented cocoa beans.
Different letters indicate statistically significant differences by LSD Fisher means test (P< 0.05). Letters a, b, c means significant and non-significant ns differences between the time of fermentation at each site and A, B, C: between the different sites. ASA: ASOACASAN, CMI: COMICACAO, COC: COMCAP.
Fig 3.
Sensory profile of cocoa liquor in three processing plants: a. ASA: ASOACASAN, b. CMI: COMICACAO, c. COC: COMCAP.
Fig 4.
Correlation analysis between the different variables analyzed.
The numbers shown presented significant correlations (P<0.05) in the color gradient from red to blue showing negative and positive correlation, respectively.
Fig 5.
PCA projection of variables related to bromatological composition, polyphenol content, methylxanthines and antioxidant activity in cocoa beans fermented in different cocoa bean processing plants in the department of Caquetá, Colombia.
ASA: ASOACASAN, CMI: COMICACAO, COC: COMCAP. Contribution of each of the variables evaluated in the PC1/PC2 principal components of PCA, the gradient from green to red means from greater to lesser contribution.